Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


  • Recipe

    Grilled Peri-Peri Chicken

    Peri-peri sauce is a hot, spicy chile–pepper–based condiment that originated in the Portuguese colonies of Africa. Available at most supermarkets, it gives the chicken a tangy not-too-hot flavor. Look for…

  • Recipe

    Clams with Herb Cream and Pork Belly Cracklin'

    Puffy, crunchy little cubes of skin-on pork belly are the star of this dish, but briny clams, potatoes, and light herbed whipped cream make it a meal to remember.

  • Article

    Pouring Port in Cocktails

    A cocktail with rum and port.

  • Recipe

    Pine Nut and Orange Cookies

    The addition of olive oil makes these tasty cookies moist and rich.

  • Menu

    A Portuguese Tapas Party

    A new spin on the cocktail party, inspired by Portuguese small plates.

  • Recipe

    Salt Cod and Corn Chowder

    Salt-drying improves the flavor and texture of otherwise bland codfish, making it flaky and toothsome, and salt cod (aka bacalhau in Portuguese, or bacalao in Spanish) is a staple ingredient…

  • Recipe

    Gazpacho Shots

    On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a…

  • Recipe

    Green Olive Spread

    What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of…

  • Recipe

    Warm Marinated Olives

    Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives.

  • Recipe

    Spicy Pickled Onions

    These onions are a great addition to a cheese plate. Make them at least 5 days before serving to allow the flavors to develop.